Inspired by an amazing Kansas City breakfast!

We recently went to Kansas City for the epic Fitness Summit – an annual even where fitness professionals and enthusiasts meet, learn, network and get inspired to do great work.

Our uber host, Nick Bromberg always has wonderful suggestions for breakfast venues – traditional for that part of the country and always wholesome, delicious and of course, rich as only food closer to the South is.

On one of these delicious mornings, probably half of our table ordered a salmon omelet – it had onions, creme cheese, raw tomatoes and a generous side of hash browns. Not. A. Bite. Left.

I’ve always loved smoked salmon, and for many years it used to be a staple in my diet, but I rarely make anything with it on a daily basis. The other day, lead by a strong craving, I picked up two packets of wild smoked salmon from Trader Joes.

In the pan it went, but not alone, fueled by the memory of that yummy Kansas City breakfast. I added sundried tomatoes, eggs, dill, and some avocado on the side.

Try this yourselves.

Smoking egg scramble

For two servings

4 oz cut up smoked salmon

4 tbsp sundried tomatoes

4 eggs

1 tbsp butter or olive oil

salt and pepper to taste

dill to taste

avocado on the side

cream cheese is also a great option for those who enjoy dairy

Heat up the fat over medium heat, add the pieces of salmon and sundered tomatoes. Stir for a minute. Add the eggs. Scramble right in the pan until the eggs are fully cooked. Serve, sprinkle chopped dill on top, slice some avocado on the side, and enjoy.

What do you think?

Galina